The excitement is palpable now and it’s time to dust off the old reliable recipes that go to make Christmas Dinner in our homes. For as long as I’ve been making Christmas Dinner I’ve been using this Darina Allen recipe for Grape and Melon with Mint as a starter and it’s a tradition for us now.
I’m hopeful that it will bring warm memories to my children of their childhood Christmases when they eventually leave to create their own celebration of Christmas. Memories of Christmas music playing in the background as I sit up at the counter to peel the grapes and some of them join in as they drift in and out of the kitchen.
Yes, you read that correctly PEEL the grapes!!
I forgive you if you think I’m an absolute nutter for going to those lengths but I do it because Darina says so in her recipe. She also says to ‘remove the pips with the hooked end of a sterilised paper clip or hair grip.’ Bordering on lunacy I may be at times, but as I am not a complete ‘head the ball’ I opt to buy seedless grapes instead of removing the pips by hand. But peel them I do. It’s a tedious chore but it doesn’t take long to do especially if you’ve some little hands to help you. I have also made it without peeling the grapes too and it still works fine but it is lacking that tiny bit of effort that makes it extra special and more enjoyable.
Dipping the rim of the glass in juice and rolling in some sugar gives the glass a lovely frosted looking, wintry touch.
Grape and Melon with Mint
You will need:
1 small melon
2 medium oranges
1 lemon
1 tbsp caster sugar
225g green (seedless) grapes
1 tsp fresh mint
Extra sugar to decorate glass
Method:
Cut the melon in half, scoop out the seeds and use a melon baller to create mini balls of melon and place them in a large bowl.
Squeeze in the juice of the two oranges and the juice of the lemon and stir in 1 tbsp caster sugar.
Peel the grapes and add them to the melon and juice.
Finally add some finely chopped mint and mix well.
Serve this as a starter in some pretty glasses, first dipping the glass rim into the juice and then rolling the rim onto a plate of caster sugar to coat it.
Enjoy.
Til next time, Sheila.